The Best German Chocolate Brownies

Dense, rich, ultra fudgy brownies topped with a coconut and pecan frosting that’s sweet and full of texture from shredded coconut and pecans.

I’m not sure why the ‘frosting’ on German chocolate cakes or brownies is called frosting when it’s more like a topping, but I’m not about to question the name of something that tastes so good.

The Best German Chocolate Brownies


Dense, rich, fudgy brownies topped with a coconut and pecan frosting that’s sweet and full of texture from shredded coconut and pecans. The brownies are an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix and they turn out fudgy with zero cakiness. The frosting takes less than 10 minutes to make and tastes so good on top of these decadent brownies that are the best German chocolate brownies I’ve ever had.

  • 1/2 cup unsalted butter (1 stick)
  • 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
  • 1 teaspoon instant espresso granules, optional but recommended
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste

  • 1/2 cup (4 ounces) full-fat evaporated milk
  • 1/4 cup unsalted butter, softened and quartered
  • 2 large egg yolks (discard whites or save for another use)
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons vanilla extract
  • 3/4 cup sweetened shredded coconut flakes
  • heaping 1/2 cup chopped Fisher Pecans, lightly toasted if desired

  1. Brownies – Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
  2. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
  4. Add the flour, salt, and stir until smooth and combined without overmixing.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
  6. Bake for about 20 to 22 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
  7. Topping/Frosting – To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened. Whisk constantly or there’s a high likelihood you’ll end up with scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.

For The Full Instructions, Visit The Full Recipes (Thank You): averiecooks.com

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